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Portobello Mushroom Burgers
Joe
Portobello (also spelled numerous other ways): a large dark mature cultivated mushroom noted for its meaty texture that is of the same variety of button mushroom as the cremini. They get as big as a burger bun (convenient) and are delicious.
portobello mushrooms
olive oil
garlic
tomato (optional)
red onion (optional)
Break the stems off the mushrooms and cut off the dirt end. Split them and cook them up too.
Coat 1 de-stemmed portabella head with olive oil or peanut oil, drizzling some into the gills. Season to taste (I used lemon pepper, garlic pepper, and a heaping teaspoon of minced garlic into the gills).
Cook it/them; top-down at first till brown, then turn over and give the gills about 1/3 the time. Can sautee, fry, broil, or grill. My favorite method is to grill over charcoal. If you eat dairy, it's easy to make this a cheeseburger. Serve on good bread with thick slabs of tomato and red onion.
Joe suggests a bread-free variation: " when real tomatoes are available, I like to cut them in half, coat the open sides with garlic (it is impossible to have too much garlic, but I try to push toward the edges) and other seasonings, and grill them over charcoal until they're boiling inside. Grill portabellas at the same time, and serve them on a plate with good salad."
Comments
A low-oil version
I like to marinate the portobellos for several hours in plenty of my homemade oil-free dressing --- Oil-Free Italian Dressing --- along with a lot of minced garlic in the gills. Then I saute them in a little olive oil, covering the pan for a few minutes to steam-soften them if needed. If I have overdone the marinade, I drain the cooked mushrooms on a paper towel for a few moments before assembling the sandwich. These are so easy and so good!